Kaji-Bei

Kaji-Bei operates from a small workshop behind the smith's house in Sanjo, Niigata—a region renowned for Japanese metalworking traditions. This modest operation produces hand-forged knives that have earned respect among enthusiasts seeking authentic Japanese craftsmanship without premium price tags.

The brand specializes in traditional fisherman's knives, particularly makiri-style blades, alongside small kitchen knives designed for precision tasks. These compact designs feature what Bernal Cutlery describes as "generous proportions" despite their smaller stature—thick spines and clean grinds that deliver substantial cutting performance in nimble packages.

Kaji-Bei works exclusively with carbon steel, favoring Shirogami #2 (white steel) and Kigami for their blades. These traditional steels require more maintenance than modern stainless options but reward users with exceptional edge-taking ability and ease of sharpening. The smith's hand-forging process creates blades with distinctive geometry—substantial enough for demanding work yet refined in their execution.

The brand has developed a particular following among fishermen and home cooks who appreciate specialized smaller knives. Their ajikiri and ko-deba designs excel at processing fish and delicate protein work, while their makiri knives serve as versatile tools for outdoor and marine applications.

Community reception positions Kaji-Bei as an accessible entry point to high-quality Japanese forged knives. Bernal Cutlery notably suggests that the brand's Shirogami #2 work could be considered "a poor man's Shigefusa"—high praise comparing it to one of Japan's most revered knifemakers, albeit at significantly lower prices.

For those seeking hand-forged Japanese knives with traditional geometry and carbon steel performance, Kaji-Bei offers compelling value. The brand's focus on smaller, specialized designs makes them particularly relevant for anglers, outdoor enthusiasts, and cooks who value precision tools over general-purpose kitchen workhorses.